Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo

(compliments of Empowered Sustenance )

Makes 2 Tortillas and should be used right away – might be best for Sunday Brunch or any day you are not rushing out the door first thing in the morning)


Curry Wraps:
½ head cauliflower, cut into florets
2 eggs
½ tsp. curry powder
¼ tsp. salt
Garlic Herb Wraps:
Substitute 1 minced garlic clove and ¾ tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder


1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. (You can substitute “riced cauliflower” which is available now in most supermarkets – between 4-5 cups raw and then follow remainder of recipe). Place the crumbles and ¼ cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.

2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the “dough” so it forms a thin layer. Keep the wraps compact–there should be no parchment showing through the mixture in any area of the wrap.

3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.


These delicate wraps are best served within a few hours of baking.


Serves 2


2 large organic pastured eggs
1 small tomato chopped or 8 grape tomatoes halved
1 handful fresh cilantro (finely chopped)
½ small onion
½ organic bell pepper (green, red, yellow, orange – the last three are the sweetest) coarsely chopped
Grass fed butter, ghee or extra virgin olive oil or avocado oil for sauteeing
Pinch of cumin (1/2 tsp.), pinch of chili powder (both to taste)
Pinch of sea salt or pink salt
Freshly ground pepper to taste
Optional: 1 small nitrate/nitrite free sausage link i.e. Applegate Farms – thinly sliced


While the tortillas are baking melt butter, ghee or oil in a medium skillet over medium heat. Add onions, peppers, and tomatoes and cook over medium heat until onions and peppers are soft and golden. Add sausage if using. Beat eggs in a small bowl and pour over vegetables. Add seasonings and scramble together until eggs are set. Remove from heat.

When tortillas are cool, place half the filling in each one and fold or roll depending on how pliable it is.